japanese-savory-pancakes

Savory Japanese Pancakes with Creamy Sriracha Dressing


DISCLOSURE: I have never been to Japan. Moreover, I took a semester of Japanese 101 in college and failed miserably. Learning the Japanese language rendered my brain useless. The professor {bless her heart} was the nicest, sweetest, considerate, patient, petite Japanese woman you would ever meet and I, well, I was probably an embarrassment to all academia. I imagine she tired of my frequent bafflement whenever she spoke to me {in Japanese}.

Thankfully, I can right all wrongs when I step into my kitchen.


As I researched information for the Japanese Flavor Profile, I became intrigued with something called okonomiyaki. Simply put, a meal of the street food genre consisting of savory pancakes garnished with toppings. The name itself is a mouthful but the meaning of the word is “grilled as you like it”. I adore these sentiments in the kitchen because it gives everyone more confidence in their own ability.

You know what you like, so make it that way.

There are a multitude of ways to make okonomiyaki and your version is the best. Success in the kitchen comes when you play from your tastes and the items you already have. Try making these pancakes the next time you need to repurpose leftovers. My version included leftover turkey breast and a variety of fresh vegetables.


japanese savory pancakes with creamy sriracha dressing (adapted from http://norecipes.com)
dressing

In a small dish combine the dressing ingredients:

  • juice from 1 lime
  • mayonnaise, 2 tablespoons
  • Sriracha sauce, about 1 teaspoon or to taste

Stir to combine and set aside until ready to garnish.

Combine dry ingredients

In a large bowl, combine the dry ingredients:

  • leftover turkey meat, cubed, a cup or two
  • cole slaw mix, 2 large handfuls
  • 4 button mushrooms, sliced
  • grated fresh ginger, 1 teaspoon
  • minced garlic, 1 clove
  • flour, 1 cup
  • salt, ½ teaspoon
combine wet ingredients

In a small bowl, combine wet ingredients:

  • 2 eggs
  • chicken stock, ½ cup
  • mirin, ½ teaspoon
  • soy sauce, 1 teaspoon
combine dry and wet

Pour wet ingredients over dry ingredients and fold together until combined. Careful not to overmix.

cook

Heat 2 tablespoons of vegetable oil in a skillet. Portion batter to desired size (I used a ¼ measuring cup) and pour in hot skillet. Flatten pancake with a spatula and cook for 5-7 minutes then flip. Flatten again with spatula and cook for an additional 5-7 minutes. Continue this process until all the batter is gone, reserving prepared pancakes in a warm oven.

garnish and serve

Drizzle pancakes with Sriracha dressing and garnish with sliced green onions. Serve and enjoy.


A huge thank you to chef blogger Marc Matsumoto for introducing me {and now you} to Japanese pancakes. For Marc’s traditional explanation of okonomiyaki, visit http://norecipes.com.

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